Pear Maple Johnnycake

Name: Pear Maple Johnnycake
Total time: 1 h 7 min
Yield: 8 servings
Ingredients: 1 stick stick unsalted butter; 2 tablespoons sugar; 4 whole firm-ripe Anjou pears, peeled, halved lengthwise, and cored; ½ teaspoon grated nutmeg, divided; 1 cup all-purpose flour; ¾ cup stone-ground cornmeal (preferably white); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup whole milk; ¼ cup pure maple syrup (preferably dark amber or Grade B); 2 large large eggs, lightly beaten; to taste Accompaniments: pure maple syrup (for drizzling); sour cream

A rustic cornmeal cake featuring caramelized Anjou pears and warm maple syrup. This elegant dessert combines the hearty texture of traditional johnnycake with sweet fruit and nutmeg spice.

8 servings

1 hr 7 min

Published October 4, 2025

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Ingredients

•1 stick stick unsalted butter
•2 tablespoons sugar
•4 whole firm-ripe Anjou pears, peeled, halved lengthwise, and cored
•½ teaspoon grated nutmeg, divided
•1 cup all-purpose flour
•¾ cup stone-ground cornmeal (preferably white)
•2 teaspoons baking powder
•½ teaspoon baking soda
•½ teaspoon salt
•¾ cup whole milk
•¼ cup pure maple syrup (preferably dark amber or Grade B)
•2 large large eggs, lightly beaten
•to taste Accompaniments: pure maple syrup (for drizzling); sour cream

Cooking Instructions

1.
Preheat oven to 400°F with rack in middle.
5 min
2.
Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
15 min
3.
Transfer pears, cut sides down, to cake pan.
2 min
4.
Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.
45 min

Ingredients

•1 stick stick unsalted butter

•2 tablespoons sugar

•4 whole firm-ripe Anjou pears, peeled, halved lengthwise, and cored

•½ teaspoon grated nutmeg, divided

•1 cup all-purpose flour

•¾ cup stone-ground cornmeal (preferably white)

•2 teaspoons baking powder

•½ teaspoon baking soda

•½ teaspoon salt

•¾ cup whole milk

•¼ cup pure maple syrup (preferably dark amber or Grade B)

•2 large large eggs, lightly beaten

•to taste Accompaniments: pure maple syrup (for drizzling); sour cream

Cooking Instructions

Preheat oven to 400°F with rack in middle.

5 min

Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.

15 min

Transfer pears, cut sides down, to cake pan.

2 min

Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.

45 min